Pickled Chillies
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Pickled Chillies

About this recipe: These pickled chillies are great in salads, sandwiches and wraps, or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the chillies.

Pam

Ingredients

Serves: 40 

  • 500g (1 1/4 lb) long yellow chillies, cut into thick slices
  • 500g (1 1/4 lb) green or red chillies, cut into thick slices
  • 1.4L (2 3/8 pints) vinegar
  • 450ml (16 fl oz) water
  • 3 cloves garlic, crushed
  • 1 onion, chopped

Method

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Place the chillies into a large pot. Add the vinegar, water, garlic and onion. Bring to the boil, then reduce heat to medium low and simmer for 5 minutes.
  2. Ladle peppers into sterilised jars, and fill to the top with the liquid, leaving a .5cm (1/4 in) headspace. Tap jars on your work surface to remove air bubbles. Place two-piece lids on the jars.
  3. Place jars in the rack of a large, canning pot, and fill with enough water to cover the jars completely. Bring to the boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

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